September 5 and 7 CSA Update

Good Morning Everyone

I have wonderful news! We also have watermelon for you this week!  Our red seedless watermelon came ripe sooner than we had anticipated. :)

 Dale III, my father-in-law and Brandt, my husband have tested one out :)

There are two types of plum tomatoes in your shares today. The yellow plum is slightly sweeter with much less acidity than the red plums.

The Gala apples in your share this week are tender and sweet, great for the kiddos :)

Have a great weekend everyone!

Gala Apple Crisps

Ingredients

• 2 Gala Apples
• cinnamon for sprinkling

Instructions

1. Preheat oven to 120 C (250 F)
2. Line a large baking sheet with parchment paper (I just lined my oven racks as I didn’t have baking sheets large enough).
3. Using a mandolin or food processor, slice apples to 1/8-inch thickness (3 mm). If slicing by hand, core the apples to facilitate slicing and slice the apples as thin as you can.
4. Arrange the apple slices on the parchment paper and lightly sprinkle with cinnamon.
5. Bake on the lower part of your oven (away from the heating elements) for 20 minutes, then gently turn the apple slices over and bake for another 20 to 30 minutes. Keep an eye on them towards the last 10 minutes or so to make sure they don’t burn.
6. Remove baking sheet or rack from oven and allow the apple to cool. The apples will come out a bit soft but will crisp up as they cool.
7. Store in an airtight container or bag.

Recipe from: Crisp Honey

Fried Corn

2 cups corn
1/3 cup chopped onions
2 Tbsp butter
1/3 cup milk
1/2 tsp white pepper
kosher salt & ground black pepper to taste
parsley or cilantro, optional

 

In a medium sized skillet over medium heat, add 1 Tbsp butter and chopped onions. Allow onions to soften. Add corn, 1 Tbsp butter, milk, white pepper, salt & black pepper. (If using frozen corn, add it first without the other ingredients to allow it to defrost and warm up a bit. Then add remaining ingredients). Saute over medium heat until milk has fully evaporated. Add some parsley or cilantro for color if desired.

Recipe from: Delish

Tomato Tart

This is a great meal for this time of the season when tomatoes are at their best. We do have mozzarella and basil available at our farmers markets to prepare this dish :)

The cheese dough:

1 cup all-purpose flour                               

1/4 teaspoon table salt                               

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4 tablespoons cold unsalted butter, cut into small pieces                               

3 tablespoons shredded mozzarella                               

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2 to 3 Tbsp. ice water

 

The filling:

1 tablespoon olive oil                               

1 small onion, finely chopped                               

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1 3/4 pounds plum tomatoes, peeled, seeded and chopped (3 cups)                               

1 tablespoon tomato paste

1/2 teaspoon kosher salt                               

1/4 teaspoon black pepper

1 pint red and/or yellow cherry or grape tomatoes, thinly sliced                               

2 tablespoons chopped fresh basil, plus leaves for garnish

Preparation

1. Make dough: Whisk together flour and salt in a bowl. With a pastry blender or 2 knives, cut in butter and mozzarella until size of peas. Sprinkle 1 Tbsp. ice water on top, stirring with a fork to moisten evenly. Add water just until dough comes together when pressed. Pat dough together to form a ball and knead lightly. Flatten ball into a disk, wrap in wax paper and refrigerate for at least 30 minutes or up to 2 days.
2. On a floured surface, using a floured rolling pin, roll out dough into an 11-inch round. Ease into a 9-inch fluted tart pan with a removable bottom. Fold in overhang and press dough against side of pan so it extends 1/8 inch above rim. Line with parchment paper and refrigerate until firm, at least 15 minutes.
3. Preheat oven to 425°F. Fill shell with pie weights and bake for 15 minutes. Remove parchment paper and weights and bake for 5 minutes longer. Let pan cool on a rack.
4. Make filling: In a large nonstick skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add plum tomatoes, tomato paste, salt and pepper; cook, stirring, until thick, 15 to 20 minutes. Stir in basil. Transfer to a bowl and let cool to room temperature, about 25 minutes.
5. Spread tomato mixture on crust and top with sliced tomatoes. Bake for 30 minutes. Remove side of pan, garnish with basil and serve.

Recipe from: My Recipes

Baked Plum Tomatoes

 Ingredients:

• plum tomatoes, halved lengthwise
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons plain breadcrumbs
• 1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1) Preheat oven to 425ºF. Take out a medium baking dish.

2) Slice a tiny piece off the skin of each tomato half. (You want it so they lie in the baking dish without rolling around.) Place tomatoes open side up in baking dish.

3) In a small bowl, combine everything but the tomatoes. Splitting it evenly, top each tomato half with some of the mixture.

4) Roast 20 to 30 minutes, until tomatoes are tender/soft and the crumbs are browned. Remove from oven and let cool a few minutes

 

Recipe from: Cheap Health Good

Freezing String Beans

How would you and your family like to have beans throughout the winter time? Here is an easy step-by-step guide for freezing those beans.

1. Wash beans in cold water.
2.  Trim off ends and snap or cut beans into the desired size.
3. Beans need to be blanched before freezing. This helps maintain vitamins and reduces the actions of enzymes. Bring a large pot of water to a rolling boil. 
4. Carefully place the green beans into the boiling water for 3 minutes.
5. Strain and place immediately into ice water to cool, about 3 minutes.
6. When cool, place on a towel and pat dry.
7. When dry, place desired amount into a ziplock bag and label with the date.
8. Place in freezer in a single layer to freeze quickly. Once frozen you may rearrange however you would like.

Keeps for 4-6 months. To prepare once frozen, simply remove from freezer, heat and enjoy. :)

September 5 and 7 CSA Boxes

Good Afternoon Members,

Happy September everyone!  I hope that you all had safe and happy Labor Day weekends and enjoyed the last moments of summer with your loved ones.

We have still have a lot of great summer produce in store for you this week and into September including tomatoes, sweet corn and even peaches for the full share members.

We will also apples for the remainder of the season. This week you will enjoy some Gala apples!

Here is what else we have in store for you:

HALF SHARE
1 head	cherokee red lettuce
5	yellow/red plum tomatoes
1 pint	grape tomatoes
1 quart	green beans
1	cubanelle pepper
4 ears	corn
4	gala apples

FULL SHARE
2 heads	cherokee red lettuce
5	yellow/red plum tomatoes.
2 pints	grape tomatoes
quart	green beans
3	cubanelle peppers
6 ears	corn
6	gala apples
3	large tomatoes
4	yellow peaches

I will posting a green bean freezing guide for those of you who are saying "Enough already"!  Freeze them and enjoy them during those long winter months :)

Have a great week everyone!